Chocolate cakes with mango mousse and raspberries

 
Cake bases:
100 gr dark chocolate
1 tablespoon cocoa powder
2 eggs
50 gr. brown sugar
1 tablespoon starch
1 tablespoon self rising flour
pinch of cream of tartar and a pinch of salt.


Preheat oven to 180C. Lay a baking sheet with parchment. Melt the chocolate.

Beat egg yolk with sugar until white. Separately, whip whites with cream of tartar and a pinch of salt to soft peaks. Mix starch, flour and cocoa and add to the yolks and stir well, then add the melted chocolate. Then add beaten egg white and stir carefully.

Spread the mixture on the baking sheet and bake for 15 minutes. Cool the cake for 10 minutes, then cool completely on the rack.

Using mold rings cut 6 round bases. Put mold rings on the parchment, then place one cake base in each ring.


Mango mousse:
1 cup mango puree (from fresh or canned mangoes),
3 tbsp sugar (or more depending of mango sweetness),
1 tsp gelatin,
250 ml heavy cream,
pinch of cream of tartar,
1 tsp lime juice,
1 egg white.

about 150 gr fresh raspberries.

Soak gelatin in 2 tbsp of water and set aside.
Whip egg white with cream of tartar and 1 tbsp of sugar to soft peaks.
In a other bowl whip cream with remaining sugar until soft peaks.
Heat gelatin in microwave for 20 seconds and stir well until completely dissolved, then add gelatin to the mango puree. Add whipped egg white and lime juice, stir gentle, then add whipped cream and stir again.

To assemble:
Put raspberries on each chocolate cake then top them with mousse. Refrigerate for at least 3 hours.

Decorate your cakes with raspberries and fresh mint.



Enjoy!